Vegan Mango Coconut Cake

A moist and tropical cake bursting with coconut and mango flavors, perfect for any occasion and easy to make in one pan.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine Tropical, Vegan

Servings 8 servings

Calories 350 kcal

Ingredients

Cake Ingredients

480 ml 480ml of dairy-free milk Soya milk works best.
2 teaspoons 2 teaspoons of apple cider vinegar
420 g 420g of self-raising flour
300 g 300g of caster sugar
1 teaspoon 1 teaspoon of baking powder
1 teaspoon 1 teaspoon of bicarbonate of soda
120 ml 120ml of sunflower oil
1 teaspoon 1 teaspoon of vanilla extract
80 g 80g of mango puree
300 g 300g of dairy-free butter (block + softened)
500 g 500g of powdered / icing sugar
6 tablespoons 6 tablespoons of mango puree (plus extra for drizzling)
400 g 400g of desiccated coconut (for inside the cake layers and to coat the cake)
1 sprig Rosemary sprigs (optional decoration)
1 1 ripe mango (cut into cubes for decoration)

Instructions

Preparation

Preheat your oven to 180°C (350°F). Grease two round cake pans with a little bit of dairy-free butter.
In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
Add in the softened dairy-free butter and continue mixing until the batter is smooth.
Gradually fold in the desiccated coconut and mix gently.

Baking

Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool before icing with the mango and coconut frosting.

Frosting

While your cakes are baking, whip room-temperature dairy-free butter with powdered sugar and some mango puree until light and fluffy.
Once the cakes are cool, stack them up, generously layer the frosting, and coat the sides with more desiccated coconut.
Chop the ripe mango into cubes and sprinkle on top with a sprig of rosemary if desired.

Notes

Store any leftovers in an airtight container in the fridge for about 5 days. You can freeze it for up to 3 months. For a flavor boost, add lime zest to the batter.

Keyword Coconut Cake, Mango Cake, Tropical Dessert, Vegan Cake, Vegan Mango Coconut Cake